Offering Information

DROP BEAR ESPRESSO | We blended equal parts of our Guatemala Ona, Brazil Mantiqueira de Minas, and Honduras el Conejo to create a balanced and bright blend of each of the three main coffee processing methods. This blend, with notes of citrus and chocolate, was formulated to pull complex and sweet shots of espresso and brew balanced filter coffee.

COLOMBIA MARIELA VELASCO | This sweet, balanced Gesha comes from our friends at LaReb down in Northern Nariño, Colombia. Produced by Mariela Velasco at 1500 MASL, these coffee beans rested in their husks for 24 hours after harvest, then fermented for another 48 hours before being fully washed. The resulting cup is delicate with a lingering sweetness of apricot marmalade that will keep you coming back for more.

VOLCAN DECAF | This mellow decaf offering comes from lots in both Peru and Honduras and was decaffeinated using a Swiss Water Process. Excellent and balanced as both espresso and filter coffee, this blend gives notes of papaya and finishes with a lingering sweetness.

BRAZIL MANTIQUEIRA DE MINAS | One of our most popular offerings, this natural-processed coffee is meticulously harvested and dried under the sun in the Carmo de Minas region of Brazil. The resulting cup is bright and sweet, with notes of berry, chocolate and vanilla nougat.

HONDURAS EL CONEJO | We’re proud to offer this honey-processed coffee from Los Planes, Comayagua for the fourth year in a row. Run by fifth generation coffee farmers Joel and Delmer Banegas, Finca el Conejo is one of the only experimental coffee farms in the Comayagua region. This coffee is bright and clean, with a balanced acidity and notes of tropical fruit.

GUATEMALA ONA | Rich and balanced, this fully washed Bourbon brings you in with sweet notes of bing cherry and chocolate ganache. This offering is perfect for those looking for a low acidity coffee. Nestled in the San Marcos region of Guatemala, Finca Ona is a family-owned farm established in 1860 and values sustainability, innovation and community progress. Finca Ona operates an onsite medical clinic, which offers medication and routine services to the community, generates power using its own hydroelectric plant, and promotes research through a collaboration with the University of Valle de Guatemala, the Agri-Lab Laboratory and the Soils and Plants Laboratory of the National Coffee Association.

Brew Methods

French press

STEP 1 Preheat your French Press.

STEP 2 Measure and grind 30g of fresh beans. Then add them to the French Press.

STEP 3 Add 480g of hot water to your French Press. That amount of water will be determined by the brew ratio 1:16. Note: Make sure you agitate the grinds.

STEP 4 Set your filter lid on top and set a timer for 4 minutes

STEP 5 Once your timer goes off, slowly plunge your filter lid. Then immediately decant the coffee into a serving pitcher.

CHEMEX

STEP 1 Place your Chemex filter in the Chemex and wet the filter with hot water. Discard the hot water before you add coffee.

STEP 2 Measure and grind 25g of fresh beans. Add the coffee to the filter, making sure to level out the bed of grounds.

STEP 3 Starting in the center of your coffee bed, slowly begin to add 40-50g of hot water in a spiral motion working your way to the outer edges of the bed. After you add the hot water, use your spoon to agitate the grinds.

STEP 4 Continue to slowly add 50g of hot water in a circular motion every 30 seconds until you reach 400g. Note: 50g every 30 seconds is a rough estimate.

STEP 5 After you add your last 50g of water, use your spoon to make one more subtle agitation. After the last of the water passes through the bed of grinds discard the filter. Note: Swirl the coffee before you serve it to insure that all flavors are mixed.

KALITA WAVE

STEP 1 Place your Kalita Wave filter in your Kalita Wave, then place the Kalita Wave on top of your serving pitcher and wet the filter with hot water.
Note: This process will warm up your serving pitcher.

STEP 2 Measure and grind 25g of fresh beans. Then add to your Kalita Wave. Make sure to level out the bed of grounds with a gentle shake or two.

STEP 3 Add 40g of water and agitate the grinds with a small spoon. Let the coffee bloom for 30-45 seconds.

STEP 4 Continue to slowly add 50g of water every 30 seconds until you reach 400g. Note: 50g every 30 seconds is a rough estimate.

STEP 5 After you add your last 50g of water, use your spoon to make one more subtle agitation. After the last of the water passes through the bed of grinds discard the filter. Note: Swirl the coffee before you serve it to insure that all flavors are mixed.

AEROPRESS

STEP 1 Insert the plunger 1/4” into the Aeropress. Remove the filter cap & turn the Aeropress upside down. Note: This is considered the Inverted Method.

STEP 2 Add 19g of freshly roasted coffee, ground very fine.

STEP 3 Add 150g of hot water to the coffee, agitate the grinds with a spoon. Then place the filter and filter cap back on and let the coffee steep for 1 min.

STEP 4 After the 1 min is up, slowly flip the Aeropress right side up, placing it on top of a mug. Then begin to press slowly, taking about 30sec to push all the coffee into the mug.

STEP 5 Cut the 150g of coffee concentrate with 150g of hot water. Note: Your final cup will be 300g.